CELAJES
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Tables set on elegant balconies overlooking the Nicoya Valley and tasty products that do not go further than what you can see on the horizon. This is how we could describe this splendid restaurant based on the concept of the farm to table. The chef, José Pablo Gonzalez, composes his dishes using organic and local ingredients from Finca Madre. Here, you will only find simple and balanced cuisine, all in finesse and prepared to measure. Inspired by Costa Rica, the chef revisits typical dishes while adding a small dose of creativity. We recommend the costilla de credo in Tamarindo salsa or the octopus in parilla; the wines and desserts are also very good.
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